Sweet Potato with Spicy Black Beans

• Roast the vegetables in the oven for 18 - 20 minutes. 
• Leave space for the pumpkin seeds and roast them with the sweet potato during the last 4 - 5 minutes. 

• Slice the onion into half rings.
• Heat a light drizzle of olive oil in the a deep frying pan with lid and fry the onion and half of the spinach for 3 - 4 minutes over medium - high heat.
• Add the BBQ spice rub* and some salt and pepper to taste. Remove from the pan and set aside.
• In the meantime, dice the tomato.

*Take care, this ingredient is spicy! Use as preferred.

• Drain and rinse the black beans a sieve.
• Heat a light drizzle of olive oil in the same frying pan over medium-high heat.
• Add the black beans, black bean paste, Mexican-style spices* and water (see pantry for amount). Put the lid on the pan and simmer for 5 minutes.
• Drain the corn in the same sieve in the meantime.

*Take care, this ingredient is spicy! Use as preferred.

• Thoroughly wash the lime, then zest it and cut it into 6 wedges.
• In a small bowl, mix the lime zest with the [plant-based] mayo and the juice of a lime wedge per person. Season with salt and pepper to taste.
• Transfer the rest of the spinach to a salad bowl with half of the corn and half of the tomato, then add some extra virgin olive oil and salt and pepper to taste.